Monday, 11 April 2016

PULI INJI

Here in Kerala, in festivals or marriage feasts, Puli Inji takes the honor to get the place on the left side of the banana leaf which is served along with pickles and fried items. Vishu festival is nearing (on 15th April). Keralites prepare their traditional recipes on this particular day and one of them is Puli inji. Puli is tamarind and inji is ginger, it is tangy and sweet gojju.
PULI INJI

WHAT YOU NEED:

tamarind - one small orange size ball, almost 1 cup pulp

Ginger - finely chopped, 1 cup

Green chilli - 7-8, finely chopped

Jaggery - 2 cubes /same quantity of tamarind pulp.

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig, finely chopped

Coconut oil - 2 tbsp

Salt - to taste
INGREDIENTS, READY FOR THE PREPARATION 

SWEET N SOUR TAMARIND AND GINGER GOJJU

HOW TO MAKE:

soak tamarind in hot water till it is soft. Then make pulp out of it. I pureed it in mixie. Keep aside.

Heat 2 tbsp oil in kadahi.

When the oil is hot add mustard seeds. When it splutters add chopped curry leaves.

Then add chopped ginger and chopped green chillies and fry till ginger turns dark brown.

Now add Jaggery powder, salt and some water. Stir well.

Cook the mixture on medium flame till it becomes thick and oil separates from the mass.

Puli inji is ready now, when cooled store it in refrigerator, which lasts for 3 weeks or more.

Serve Puli Inji as side dish.

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